- Combine teriyaki baste & glaze with honey & pineapple, garlic and marjoram.
- Cut zucchini into 1-1/2-inch pieces; cover with boiling water. Cover; let stand 5 minutes. Drain and cool.
- Cut apple into 16 pieces and beef into 1-1/2-inch pieces. Thread beef, apple and vegetables alternately on skewers; brush thoroughly with glaze mixture.
- Grill or broil 5 inches from heat source 7 minutes on each side (for medium), or to desired doneness, brushing frequently with remaining glaze mixture. *Soak bamboo skewers in water 30 minutes to prevent burning.
Teriyaki Glazed Kabobs
Yield
Yield: 4 to 6 servings
kikkoman products used:
ingredients
1/2 cup Kikkoman Teriyaki Baste & Glaze
with Honey & Pineapple
1 clove garlic, pressed
1/2 teaspoon dried marjoram leaves, crumbled
2 medium zucchini
Boiling water
1 large apple, cored
2 pounds boneless beef sirloin, about 1 inch thick
16 medium-size fresh mushrooms
8 (12-inch) metal or bamboo* skewers
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
